Stewed Chicken and Dumplings - Recipe

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STEWED CHICKEN AND DUMPLINGS

1 (3 to 4 1/2 lb.) roasting chicken
2 tsp. salt
low sodium chicken broth
2 bay leaves
1/2 tsp. thyme
3 cloves garlic, minced
1 large onion, sliced
1 celery stalk, thinly sliced
1/2 lb. baby carrots

Wash and cut chicken into pieces; remove excess fat. Soak chicken in refrigerator for several hours in a brine made from 1 gallon of cold water mixed with 1 cup plain salt.

When ready to use, drain well. Transfer chicken to a Dutch oven and sprinkle with 2 teaspoons salt. Barely cover with chicken broth. Add bay leaves, thyme, garlic, celery and onion. Simmer over low heat, covered, for about 1 hour.

Add carrots. Simmer for another 15 minutes. Meanwhile, prepare dumplings.

Dumplings:

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt or chicken bouillon powder
1 tsp. sugar
3/4 cup milk
1 tsp. fresh Italian parsley, minced

Sift flour with baking powder, salt or bouillon powder, and sugar. Add milk, stirring in only until flour mixture is moistened. Stir in parsley until mixed.

Bring temperature in Dutch oven up to medium high; remove cover and dip spoon into liquid to prevent dough from sticking to spoon. Dip into dumpling mixture and form a ball with the dough. Drop from spoon into hot liquid. Repeat with remaining dough. Cover pot and steam the dumplings for 15 minutes, or until done.

Serve pieces of chicken with a portion of the dumplings and some of the broth/gravy. Top with sprinkled parsley and pats of butter, if desired.

Submitted by: CM

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recipe reviews
Stewed Chicken and Dumplings

· Dec 8 · #54176

Windy (California) says:

Loved it! Reminded me of my moms dumplings and she could cook! I shortened by not doing the brine soak and used the leftover roast turkey for the stew by boiling the leftover meat and carcass. The dumplings were perfect, I didn't have fresh parsley but added parsley flakes and sifted with the other dry ingredients. Great for leftover Thangsgiving dinner! Thank you for sharing, the other recipes wanted me to roll the dough and cut in strips, not what I would like, might as well make spaetzles. TY TY TY!

· Feb 26 · #62628

Kountrygal (Minnesota) says:

I tried this recipe today and it was wonderful. I made the chicken and broth as recipe states but I didn't do the brine soak and it was still good! I did make my own dumplings with reduced fat bisquick and added a few of my own touches. This recipe is very good, give it a try if you like chicken and dumplings.

· Mar 28 · #65074

Grace (North Carolina) says:

This is the best chicken & dumplings I have ever tasted . I followed the recipe for the chicken although I used frozen chicken tenders but then I changed to Bisquick recipe on the box of the Bisquick box for the dumplings.

· Jan 18 · #136828

Mary (Wisconsin) says:

Love them. Been looking for this since 1969 when mom died.

· Dec 7 · #147824

Peggy R. (Georgia) says:

This is the best dumpling recipe I have made. The dumplings had great taste and didn't melt like the usual ones I have made. I will use this recipe from now on for dumplings.

· May 18 · #176059

Wendy (United States) says:

Great recipe, going back to my German roots, I add raisins to the dumplings or what we called Klumps.

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